In our house we bake these Irish brown soda scones on Christmas Eve because we drape them with smoked salmon on Christmas Day.
I know, I know the season has been and gone but there is no reason why I shouldn’t enjoy these easy nifty scones all year around. The beauty of this recipe is that it makes 8 mini scones. For our family this fills the lunchboxes 1 day a week but if you’ve a small family then you can freeze these scones with ease for up to 2 months. Mini scones are also perfect for Afternoon Tea trolleys and light snacks.
Today I’ve slathered the scones with some local raspberry jam for a sweet hit but in truth there is nothing sweet about Irish brown soda scones, they are savoury unless you add something else on top.
- 100g strong white flour
- 100g coarse wholemeal flour
- 1 teaspoon baking soda
- 25g salted butter, softened
- 100ml buttermilk
- Extra buttermilk for dabbing on top & some seeds of your choice.
Preheat your oven to 200 degrees Celcius and line a baking tray.
In a large bowl, mix the flour, baking soda & butter until you get small breadcrumbs. Pour in the buttermilk and loosely mix until it all comes together in a dough. If it’s a little dry add a small amount of water.
Once you have a loose dough, turn it out onto a floured board and using the palm of your hand push the dough until it is about 1.5cm thick all the way around. Using a small cookie cutter or scone cutter, cut out the scones and put directly onto the lined baking tray. Brush the top of the scones with extra buttermilk and sprinkle with seeds of your choice.
Bake for approximately 15 – 20 minutes. They should be golden brown and the seeds should have changed colour too. Remove from the baking tray and allow to cool slightly on the rack before serving. These scones can be frozen once cooled for up to 2 months, or are best eaten on the day they are baked as they contain very little salt. This makes them ideal for baby lead weaning.